Peanut Coconut Clusters

I am always looking for ways to make fun snacks or desserts to help our son not feel so isolated when it comes to enjoying a sweet treat. I had an idea to add hemp seeds to chocolate to give it a bit of texture, sort of like a Crunch Bar and if you have tried our other recipes you know how much I love the Lily's chocolate brand! Some keto-friendly chocolates have a very bitter or ultra processed taste to them but Lily's chocolate is enjoyed by my whole family! But this meal was going to be fairly small so I set aside some carb macros for a side of veggies to help keep my little guy full.

Equipment:
Small Microwave-Safe Dishes
Silicone Candy Mold or Muffin Cup

Ingredients for a Complete Meal:
Dry Roasted Peanuts
Coconut Oil, Unrefined
Manitoba Harvest Hemp Seeds
Unsweetened Shredded Coconut Flakes
Lily's Dark Chocolate Baking Chips
Non-Nutritive Sweetener (optional)
Group A or B Vegetable

Using the ingredients for a complete meal listed above, calculate out your recipe in the KetoDietCalculator. I have listed William's recipe at the bottom of this post for reference.

Instructions for Peanut Coconut Clusters:
Start by placing the silicone mold on a plate or tray for easy transfer to the fridge or freezer. You're going to start by weighing out the coconut oil and dividing it roughly in half in two separate bowls. In one bowl, add your chocolate chips to the coconut oil and place in the microwave for a few seconds at a time, stopping to stir well until all the chocolate has melted. Then add hemp seeds and a small pinch of non-nutritive sweetener (optional). Next, pour the chocolate mixture into the bottom of the silicone candy mold–this will be the crunchy chocolate base. If you're making multiple batches with smaller sized molds be sure that you're keeping track of where you're placing each set.

Melt the second half of the coconut oil in the microwave then add your whole or chopped peanuts along with the coconut flakes and mix to coat/combine. Using a spoon, place the peanut mixture on top of your chocolate and gently using your fingers to push it into the chocolate. Carefully transfer the mold to the fridge or freezer and allow it to harden, roughly 30 mins.

Once hardened, remove from the mold and place in an airtight container for storage–these can be kept in the freezer. These treats should be kept cold until ready to eat. Let them sit out for 5 minutes before serving.

Measure out the veggies and serve on them side.

William's Meal Calculations
Peanut Coconut Clusters with Vegetables
Ratio 2:5:1

11.1 g Dry Roasted Peanuts
9 g Coconut Oil, Unrefined
2.1 g Manitoba Harvest Hemp Seeds
7.2 g Unsweetened Shredded Coconut Flakes
4.3 g Lily's Dark Chocolate Baking Chips
25 g Group A Vegetable or 12.5 g Group B Vegetable